Churro Cajeta Buns
What happens when a fluffy milk bun meets a churro and takes a dip in warm cajeta? Festival magic. These Churro Cajeta Buns are pillowy, deep-fried, rolled in cinnamon sugar, filled with Mexican chocolate whipped cream, and finished with a glossy cajeta dip. It’s pan dulce with a glow-up—and we’re not mad about it.
Ingredients
Tanzong (Starter):
- 20 g bread flour
- 40 g water
- 50 g milk
Dough:
- 130 g whole milk - lukewarm
- 10 g instant yeast
- 320 g bread flour
- 7 g salt
- 40 g sugar
- 1 egg
- 1 egg yolk
- 42 g melted butter
- 1 Tanzong - cooled from above
Cinnamon Sugar Coating:
- 1 cup cane sugar - or granulated sugar
- 1.5 tsp ground cinnamon
Mexican Chocolate Whipped Cream Filling:
- 1 cup heavy cream
- 1/2 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 40 g finely grated Mexican chocolate - like Abuelita or Ibarra
Cajeta Dip:
- Cajeta - warmed
Instructions
For Tanzong (Starter):
- In a small saucepan, whisk together the flour, water, and milk over medium heat. Cook while stirring constantly until the mixture thickens into a paste (about 65°C / 149°F if using a thermometer). Remove from heat and let cool to room temperature.
For Dough:
- Activate yeast: Mix the warm milk and yeast in a bowl. Let it sit for 5–10 minutes until foamy.
- Mix dough: In a stand mixer with dough hook (or by hand), combine flour, salt, sugar, egg, egg yolk, and tanzong. Add the yeast-milk mixture. Knead for 5 minutes until mostly smooth.
- Add butter: Slowly add melted butter and continue kneading until fully incorporated and dough becomes smooth and elastic (8–10 minutes).
- First rise: Cover and let dough rise in a warm place for 1–1.5 hours or until doubled.
Shaping, Frying and Coating:
- Punch down the dough and divide into 10 equal pieces (about 60–65g each).
- Shape into tight balls, then flatten slightly. Place on a floured tray, cover lightly, and let rest for 30–45 minutes.
- Heat oil to 340–350°F (170–175°C). Fry the buns in batches until golden brown, about 2–3 minutes per side. Drain on a wire rack.
- Toss warm buns in cinnamon sugar until fully coated.
Filling:
- Chill mixing bowl and beaters.
- Whip cream with cinnamon and vanilla until soft peaks form.
- Fold in grated chocolate gently. Pipe into the buns using a piping bag with a filling tip (poke from the side or bottom).
Finish with Cajeta Dip:
- Warm cajeta gently in a saucepan or microwave. Dip the tops of each filled bun in cajeta and let it drip slightly for that sticky-sweet churro finish.
